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Dried apricots and raisins

Dried apricots and raisins
Photo: David Adam Kess, CC BY-SA 4.0, Wikimedia Commons · a similar dish

Ingredients

For 4 servings. 1 serving = 1 adult; a 6-year-old eats about half.

  • Dried apricots60 g
  • Raisins (sulphite-free)60 g

You need

  • Measuring cups and spoons
  • Sharp knife and chopping board
  • Jars and lidded containers
  • Lunchboxes with ice bricks

Method

  1. Ahead (Sunday): weigh 60 g dried apricots and 60 g raisins into each small snack tub, one tub per school day.
  2. For under-3s, cut each apricot into thin strips or small pieces so it is easy to chew.
  3. Lid the tubs and keep them in a cool cupboard. They keep well for the whole week. Drop one into the lunchbox each morning.

Tips

  • Most dried apricots contain sulphites (220–228), which can set off asthma. Skip this one if anyone at home is sensitive, or buy the dark, sulphite-free kind.

Make it easier

  • Weekend: Portion apricots and raisins into the week's snack tubs.

Keeping and freezing

  • Fridge: keeps 3 days in a lidded box. Cool it within an hour of cooking.
  • Freezer: does not freeze well; eat within the fridge time.

Good to know

  • Dried apricots are usually preserved with sulphites, so this is hidden in asthma-aware mode.
  • Asthma: buy raisins (sulphite-free) without sulphites (220–228).